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EFFECT OF TAPIOCA STARCH QUANTITY ON SOUR FERMENTED PORK QUALITY ឥទ្ធិពលនៃបរិមាណម្សៅឆាទៅលើគុណភាពណែមសាច់ជ្រូកជូរ

by CHRIN KIMPONG ជ្រិន គីមរ៉ុង.
Material type: materialTypeLabelBookPublisher: PHNOM PENH RUA 2023Description: XII. 60P IX. 29CM.DDC classification:
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Item type Current location Call number Status Date due
AGI AGI Library Block B
B1.466 		AGI CHR 2023 B1-466 Or. (Browse shelf) Available
AGI AGI Library Block B
B1.466 		AGI CHR 2023 B1-466 Or. (Browse shelf) Available
AGI AGI Library Block B
B1.466 		AGI CHR 2023 B1-466 Or. (Browse shelf) Available
AGI AGI Library Block B
B1.466 		AGI CHR 2023 B1-466 Or. (Browse shelf) Available
Browsing Library Block B Shelves , Shelving location: B1.466 Close shelf browser
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AGI CHH 2023 B1-466 Or. QUALITY CHARACTERISTIC OF MUFFIN ADDED WITH RICE AND SOYBEAN FLOURS ការកំណត់លក្ខណះគុណភាពនំម៉ាហ្វីនដែលបានបន្ថែមម្សៅអង្ករ និងម្សៅសណ្តែកសៀង AGI CHR 2023 B1-466 Or. EFFECT OF TAPIOCA STARCH QUANTITY ON SOUR FERMENTED PORK QUALITY ឥទ្ធិពលនៃបរិមាណម្សៅឆាទៅលើគុណភាពណែមសាច់ជ្រូកជូរ AGI CHR 2023 B1-466 Or. EFFECT OF TAPIOCA STARCH QUANTITY ON SOUR FERMENTED PORK QUALITY ឥទ្ធិពលនៃបរិមាណម្សៅឆាទៅលើគុណភាពណែមសាច់ជ្រូកជូរ AGI CHR 2023 B1-466 Or. EFFECT OF TAPIOCA STARCH QUANTITY ON SOUR FERMENTED PORK QUALITY ឥទ្ធិពលនៃបរិមាណម្សៅឆាទៅលើគុណភាពណែមសាច់ជ្រូកជូរ AGI CHR 2023 B1-466 Or. EFFECT OF TAPIOCA STARCH QUANTITY ON SOUR FERMENTED PORK QUALITY ឥទ្ធិពលនៃបរិមាណម្សៅឆាទៅលើគុណភាពណែមសាច់ជ្រូកជូរ AGI DUK 2023 B1-466 Or. EFFECT OF CORN STARCH QUANTITY ON QUALITY OF PORK SAUSAGE ឥទ្ធិពលនៃបរិមាណម្សៅពោតទៅលើគុណភាពសាច់ក្រកសាច់ជ្រូក AGI DUK 2023 B1-466 Or. EFFECT OF CORN STARCH QUANTITY ON QUALITY OF PORK SAUSAGE ឥទ្ធិពលនៃបរិមាណម្សៅពោតទៅលើគុណភាពសាច់ក្រកសាច់ជ្រូក

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មជ្ឈមណ្ឌលឯការនៃសាកលវិទ្យាល័យភូមិន្ទកសិកម្មចំការដូង

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